Christmas morning buns

by | Dec 5, 2023



Makes 12 buns

For the dough

For the filling and glaze

Light and fluffy buns, inspired by the classic Chelsea bun. These gently spiced buns, studded with fruit, make the perfect Christmas morning breakfast.

They are a great way to use up leftover mincemeat or even convert a mince-pie-hater to the joys of mincemeat with a fresh, sticky bun instead. Our Salted Caramel Spread glaze adds a delicious salty edge to the sweetness of these morning buns too.

There are two proving times in this recipe and although they will be keep for 2 days stored in a sealed container they taste most delicious freshly baked, so be sure to leave yourself enough time.



  1. To make the dough, start by adding the flour, sugar, salt and yeast to a large bowl (or the bowl of a stand up mixer with a dough hook). Mix everything together thoroughly.
  2. Melt the butter on a low heat. Once melted add to a jug with the milk and combine.
  3. Use your hands (or the dough attachment on your mixer) to bring everything together to a smooth dough. Add an extra dash of milk if needed. Tip the dough onto a very lightly floured surface and knead for 10-12 minutes (or 8 minutes if you are using a mixer). The dough should be stretchy and smooth. Lightly oil a large mixing bowl and add your dough, cover and leave somewhere warm until doubled in size (should be somewhere between 1-2 hours depending on room temperature).
  4. Whilst the dough rises, prepare your filling by combining the butter, the mincemeat, cinnamon and 50g of the brown sugar. Make sure this is well combined and a spreadable consistency
  5. Line a baking tray with parchment.
  6. Once the dough has doubled in size, return to a lightly floured surface, roll the dough to a rectangle. The length is the most important here so that you can cut enough buns, aim for 30cm. Spread the filling out onto the dough, distributing evenly, before rolling from the long edge to make a long sausage. Use your sharpest knife to slice into 12 buns. Place on the prepared tray, tucking the end of the spiral down underneath as you lay each bun. Cover and leave somewhere warm to prove again for 1 hour or until puffed up.
  7. Preheat the oven to 180C fan/gas 6
  8. Whisk the egg and brush over the buns. Bake in the preheated oven for 40 minutes until puffed and golden. If you have a temperature probe, you are looking for a temp of 92°C/198°F or over to know they are cooked through
  9. Prepare the glaze by adding the caramel, remaining sugar and the zest and juice of the orange in a small pan, stir together on a low heat until just warm. Remove from the heat.
  10. Brush over the glaze while the buns are warm, it might seem like alot of glaze but be generous, you want the buns to be nice and sticky.
  11. Serve on the day of baking still warm from the oven but, if kept in a sealed container, the buns will keep for up to 2 days.


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